Hand harvested. Destemmed, pressed temperature-controlled fermentation at 15°C for between 15-20 days. Both varieties are vinified and matured separately in stainless steel for 5-6 months before blending. Further 2 months in bottle before release.
South facing organic certified vineyards located 490 – 530 metres a.s.l. The soil is ocean floor from the mid Pliocene period (5.3 to 2.6 million years ago), comprising of sedimentary clay, gravel sands and alluvial silt with marine fossils. Planting density c.5200 plants/ha. Yield : 35hl/ha. Cordon spur training method.